Ultrasound‐assisted extraction and modification of plant‐based proteins: Impact on physicochemical, functional, and nutritional properties
Ultrasonication is a green technology that has recently received an enormous research
attention for extraction of plant‐based proteins and tailoring the functionalities of these …
attention for extraction of plant‐based proteins and tailoring the functionalities of these …
Sonoprocessing: from concepts to large-scale reactors
Intensification of ultrasonic processes for diversified applications, including environmental
remediation, extractions, food processes, and synthesis of materials, has received attention …
remediation, extractions, food processes, and synthesis of materials, has received attention …
[HTML][HTML] Sono-physical and sono-chemical effects of ultrasound: Primary applications in extraction and freezing operations and influence on food components
X Fu, T Belwal, G Cravotto, Z Luo - Ultrasonics Sonochemistry, 2020 - Elsevier
Ultrasound is an advanced non-thermal food-processing technology that has received
increasing amounts of interest as an alternative to, or an adjuvant method for, conventional …
increasing amounts of interest as an alternative to, or an adjuvant method for, conventional …
Paraprobiotics: A new perspective for functional foods and nutraceuticals
Probiotics are live microorganisms that confer health benefits on the host. However, in
recent years, several concerns on their use have been raised. In particular, industrial …
recent years, several concerns on their use have been raised. In particular, industrial …
[HTML][HTML] Impact of ultrasonication applications on color profile of foods
Food color is a feature that provides preliminary information about their preference or
consumption. There are dominant pigments that determine the color of each food; the most …
consumption. There are dominant pigments that determine the color of each food; the most …
[HTML][HTML] Ultrasonics and sonochemistry: Editors' perspective
Ultrasonic waves can induce physical and chemical changes in liquid media via acoustic
cavitation. Various applications have benefitted from utilizing these effects, including but not …
cavitation. Various applications have benefitted from utilizing these effects, including but not …
Effects of ultrasound on the structure and physical properties of black bean protein isolates
L Jiang, J Wang, Y Li, Z Wang, J Liang, R Wang… - Food research …, 2014 - Elsevier
In this study, our aim was to compare the effects of low-frequency (20 kHz) ultrasonication
applied at various powers (150, 300, or 450 W) and for different durations (12 or 24 min) on …
applied at various powers (150, 300, or 450 W) and for different durations (12 or 24 min) on …
Advances in the mechanism of different antibacterial strategies based on ultrasound technique for controlling bacterial contamination in food industry
J Dai, M Bai, C Li, H Cui, L Lin - Trends in Food Science & Technology, 2020 - Elsevier
Background Pathogenic bacteria contamination has been a global health challenge in the
food industry. In this context, ultrasound technique is attracting much more attention as an …
food industry. In this context, ultrasound technique is attracting much more attention as an …
[HTML][HTML] Recent innovations of ultrasound green technology in herbal phytochemistry: A review
Ultrasound (US) has become one of the most important techniques in green chemistry and
emerging technologies. Many research investigations documented the usefulness of US in a …
emerging technologies. Many research investigations documented the usefulness of US in a …
[HTML][HTML] High-intensity ultrasound: A novel technology for the development of probiotic and prebiotic dairy products
High-intensity ultrasound (HIUS) can be used as a mild-preservation technology in dairy
products, due to its ability to inactivate pathogenic microorganisms and enzymes. In …
products, due to its ability to inactivate pathogenic microorganisms and enzymes. In …